FAT ON LAMB
Education Need Seen (N.Z. Press Association) AUCKLAND, Feb. 4. New Zealand lamb promotion in Britain would have to be diversified and much more emphasis put on the nutritive qualities of the product, Mr E. Shepherd, president of the British Institute of Meat, said at Westfield
today. Mr Shepherd, who is leading a party of members from the institute on an eight-day tour of New Zealand, said that with a new generation of housewives emerging in Britain, it was important that the eating qualities of New Zealand lamb were kept before them. Young housewives of a generation ago accepted a certain fat content in their meat as a most important factor in retaining juices and flavour, said Mr Shepherd, but today that attitude had changed and New Zealand producers must now educate British housewives into realising their lamb was the best for them and their families.
Some members said they were unable to agree with the views of a few British importers who were unhappy with the fat content in New Zealand lamb.
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Bibliographic details
Press, Volume CIV, Issue 30667, 5 February 1965, Page 12
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175FAT ON LAMB Press, Volume CIV, Issue 30667, 5 February 1965, Page 12
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